Heating and Cooking Methods

Heating and Cooking Methods
Read the following from your course textbook, The International Culinary Schools at the Art Institutes: The Foundations of Professional Cooking: A Global Approach

Question 1
In a 2-3 page Microsoft Word document, that follows MLA writing and citation guidelines, describe the method, types, and differences between the three main cooking methods (dry heat, moist heat, and combination) in your own words. In your paper, explain the typical foods prepared and note any equipment normally used. Fully explain why those foods products selected lend themselves to the cooking method discussed. Lastly, research and provide a recipe from the Internet for each of the three cooking techniques discussed, and explain why that recipe is a proper example of each method.

Question 2:
Case Scenario:

You have recently been hired as the assistant general manager of a casual caf?one of several eating establishments in a major hotel and convention center. During your first week of work, your boss calls and explains that she is stuck in a meeting, along with the kitchen manager, but that a candidate is showing up to interview for a line cook position. As part of the interview process, the candidate will have to use a whole chicken to prepare at least 3 different plates using different cooking methods. They ask you to get the candidate started while they wrap up their meeting.

Assuming your cafe has the same or similar equipment available as in the diagram from this week?s lecture, The Hot Foods Sections of the Kitchen, what are three potential methods and preparations of the chicken that you might expect to see produced during the candidate?s interview? Why?

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